4-6 chicken breasts, thighs or drumsticks (about 1.5 pounds)
1 onion, diced
3 garlic cloves, chopped
1 tablespoon chopped fresh ginger
4 tablespoons lemon juice
1 teaspoon pink himalayan salt*
5 whole cloves (or ¼ teaspoon ground)
5 cardamom pods, use just the seeds inside the pod (or ¼ teaspoon ground)
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon turmeric
12 ounces plain coconut yogurt or plain Greek yogurt
Instructions
Crush cloves and cardamom seeds with a mortar and pestle until fairly finely ground.
Combine all ingredients except chicken in a large bowl and mix well.
Lightly score chicken pieces with a knife and place in marinade.
Marinate for 24 hours.
When ready to cook, grill on medium-low heat for about 40 minutes turning pieces every 10 minutes until chicken reaches 165 degrees.
To bake instead, preheat oven to 400 degrees. Place chicken pieces on a wire rack inside a baking sheet and bake for 20 minutes. Broil for an additional 5 minutes and check to be sure chicken is 165 degrees.
Notes
For low sodium, reduce salt to ¼ teaspoon = 139mg per serving